2-for-1 Meal Prep: Pesto Chickpea Pitas and Thai Chicken Lunch Bowls
Sheet Pan Meal Prep 2 Ways (again!)- the easiest and most efficient way to prep multiple meal prep lunches at the same time is to use your sheet pans! These pesto chickpea pita pockets and Thai chicken lunch bowls are ready in under 45 minutes and give you two different lunch options to enjoy through the week.
Servings: 4
Calories: 474kcal
Ingredients
Chickpea Pesto Pitas
- 1 bell pepper cut into 1 inch cubes
- 1 small zucchini cut into 1 inch pieces
- ½ small red onion chopped into 1 inch pieces
- 1 tablespoon olive oil
- salt & pepper
- 1 cup of chickpeas drained and rinsed
- 2 tablespoons pesto
- 2 pita pockets
Thai Chicken Lunch Bowls
- ⅓ cup rice uncooked
- 1 chicken breast 7 oz
- 1 ½ cups broccoli florets cut into bite-sized pieces
- 1 cup carrots peeled & sliced
- ½ small red onion cut into 1 inch pieces
- 1 tablespoon olive oil
- salt & pepper
Peanut Lime Dressing
- 2 tablespoons creamy peanut butter
- 1 tablespoon rice vinegar
- ½ teaspoon maple syrup or honey
- ½ teaspoon sesame oil
- 1 teaspoon lime juice
- ½ teaspoon ground ginger
- 1 tablespoon of water or more to thin out
Instructions
- Cook rice according to package directions. Set aside to cool.
- Pre-heat oven to 425°F.
- Pesto chickpea pitas: Toss the zucchini, bell pepper and onion in olive oil, salt and pepper. Arrange on baking sheet #1.
- Thai chicken lunch bowls: Toss the chicken breast, broccoli, carrot and onion in another tablespoon of olive oil with salt and pepper. Arrange on baking sheet #2.
- Bake for 15 minutes. Remove the pesto chickpea pita sheet pan and allow to cool. Stir up the Thai chicken lunch bowls veggies, flip the chicken and return to the oven for 10 more minutes.
- While everything is baking, shake or stir together the peanut sauce ingredients.
- Pesto Chickpea Pita Pockets: toss the veggies with 1 cup of chickpeas in two tablespoons of pesto, then divide between two 2-cup capacity storage containers.
- Thai Chicken Lunch Bowls: Allow the chicken to rest for 10 minutes before slicing. Divide the quinoa, veggies and sliced chicken between two 2-cup capacity storage containers. Drizzle with peanut sauce.
STORAGE INSTRUCTIONS:
- Store in the fridge for up to 4 days.
TO SERVE:
- Pesto Chickpea Pitas: heat the filling gently, then spoon into pita pockets (don't cut the pitas until just before serving.
- Thai Chicken Lunch Bowls: heat in the microwave, then spoon into a tortilla or wrap.
Notes
Thai Chicken Lunch Bowls (1 lunch bowl):
Calories: 464 // Fat: 18 g // Sat Fat: 2 g // Cholesterol: 64 g //Sodium: 64 mg // Carb: 49 g // Fiber: 8 g // Sugar: 11 g // Protein: 33 g
Nutrition
Serving: 1Pesto Chickpea Pita Pocket including the pita | Calories: 474kcal | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Sodium: 617mg | Fiber: 14g | Sugar: 5g